Development of Yellow Discoloration in Sawai () Muscle Due to Lipid Oxidation

Overview

Journal Prev Nutr Food Sci

Date 2024 Jan 8

PMID 38188090

Authors

Chodsana Sriket

Phanat Kittiphattanabawon

Umesh Patil

Soottawat Benjakul

Theeraphol Senphan

Sitthipong Nalinanon

Affiliations

Soon will be listed here.

Abstract

In this study, we investigated the impact of lipid oxidation on the discoloration of Sawai () lipids and proteins. Sawai microsomes, liposomes, and salt-soluble myofibrillar proteins were prepared and subjected to lipid oxidation process. The results revealed that the levels of thiobarbituric acid-reactive substances, yellowness (as indicated by * values), and pyrrole compounds increased when Sawai liposomes and microsomes were oxidized using iron and ascorbate. Meanwhile, the levels of free amines decreased, particularly as the iron content (25∼100 μM) and incubation time (0∼20 h) increased. The impact of oxidized liposomes at different levels (1, 2, and 5%) on the salt-soluble Sawai myofibrillar proteins was also evaluated. The findings revealed that lipid oxidation products reduced the sulfhydryl content and increased the surface hydrophobicity and carbonyl content of the salt-soluble Sawai myofibrillar proteins. These results imply that the formation of yellow discoloration in Sawai muscle could be due to nonenzymatic browning reactions occurring between lipid oxidation products and amines in the muscle protein.

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